The Best Vegan Green Bean Casserole

I just had to write a quick post about this recipe because D. and I just had some for lunch and oh my gosh, it is good! Truly, we were scraping the casserole dish clean.

This is adapted and plagiarized from Alanna’s World’s Best Green Bean Casserole, and I have to say, the name fits. I made up a full recipe to bring to Thanksgiving at the in-laws’ tomorrow, but I set aside this small dish to bake today just for us (and to photograph just for you). Though I can’t say that either my husband or I were fans of green bean casserole in general, we’re now fans of this one.

Warning: This is not a fat-free recipe. I’ve veganized it and taken out some of the butter/margarine, but there’s still Earth Balance margarine in the topping and some fat in the soy creamer. And oh, those fried onions! (Which I accidentally used a whole can of, instead of the half can the recipe called for.) What can I say? You could try it completely fat-free, but for a special occasion, this isn’t too huge an amount of fat. And the taste is amazing. No one will know it’s vegan!

And, in case this is my last post before the holidays, happy Thanksgiving to those of you who celebrate it. Thanks to Alanna for the recipe, and thanks to all of you readers for your support this year. Your comments and input make blogging fun!

Vegan Green Bean Casserole

I believe you could make this healthier by using caramelized onions instead of fried–just cook them slowly until they begin to brown and then mix them with the bread crumbs. You could also try omitting the margarine.

Instructions

Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 8

Serves about 6-8

Nutrition Facts

Nutrition (per serving, 1/8 of recipe, with margarine): 102 calories, 36 calories from fat, 3.8g total fat, 0mg cholesterol, 1026.5mg sodium*, 315.3mg potassium, 13.9g carbohydrates, 3.8g fiber, 3.7g sugar, 3.8g protein, 1.6 points. *Sodium figure is inflated because it includes all the salt in the bean-cooking water, all of which is not actually absorbed by the beans.

More Holiday Recipes?

If you’re looking for more holiday recipes, don’t forget to check the Thanksgiving and Holiday sections!

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This looks great! I've never liked the overly salty and fatty "classic" casserole, and I much prefer the fresh ingredients. I'm thinking this will be great for Thanksgiving, and topped with home-caramelized onions (it's easy!).

We made this last night for a vegan T-day potluck.. used almond milk (my hubby didn’t see the soy creamer in the fridge), and it was delish that way. The only other change was that we poured a bit more of the fried onions (Trader Joe’s) on top of the topping the recipe called for… everyone loved it!! Fantastic recipe!!!

Annalee, mine thickened soon after it reached a boil, so I don't know what the problem could have been. It sounds like you did exactly what I would have done, though, add corn starch. Maybe my flour was just more starchy than yours!

Just wanted to say that I've been using this recipe for about 3 years and absolutely love it! Thanks so much. My husband calls it my green bean casserole, but I know who deserves the real credit Thanks again.

I made this yesterday for a Thanksgiving potluck, and it seems that it was popular because every last bit of it was eaten up. The soy creamer really helped it hold up, and gave it a nice bright color. I followed the recipe exactly (with frozen green beans) except I could not find fried onions, so I bought a bag of fake onion rings (basically just onion flavored snacks), crushed them, and used them instead. It was okay, but I wish I could have tried using the real things.

I enjoyed the casserole so much that I decided to make another tonight (no Thanksgiving leftovers here), except for lack of green beans I just threw in all the frozen vegetables I had – broccoli, cauliflower, brussels sprouts – and some cooked brown rice. I also used regular soy milk instead of the creamer, and added some arrowroot powder to thicken it some more. In the end it was a completely different dish, as this time I added half a chopped onion with the bread into the food processor for the topping. I'm eating it now and it's pretty tasty. Although it is nothing like the original green been casserole, I'm just posting these adjustments so that anyone lacking the proper ingredients can see what you can do with the basic recipe.

Since someone asked a while ago, I just wanted to say that I made this with unsweetened plain almond milk this Thanksgiving and it was GREAT. Definitely the highlight of the meal, at least for me! My omni family were still raving about the turkey =(

Is it sad taht I am already thinking about my Christmas dinner menue? The green bean casserol sounds wonderful. I am going to add it to my list of dishes for Christmas and start thinking about making it gluten free and vegan.

I cannot even emphasize how delicious this casserole is. I was so impressed and would say that this is the best green bean casserole I've ever tried! I didn't have sherry so I just omitted it and it was still as good.

I made this for the second Thanksgiving in a row. Big hit! I used sourdough bread in the topping and chanterelles instead of button mushrooms and soy creamer. My test batch I used what was on hand and I don't recommend using hazelnut coconut milk creamer in this recipe! My husband said it tasted like sunblock! Thanks for such a solid recipe that onmi's love.

thanks so much for posting! green bean casserole has always been my holiday weakness and i've been looking for a vegan version for a while. can't wait to try this one for christmas.

i would like to ask, though–do you think omitting the sherry would be too detrimental to the dish as a whole? i haven't had it before so i don't know what it may add in terms of flavor, but i try to cook without any booze (don't ask!). or perhaps you can think of a similar flavor substitution??

Thank you so much for sharing this recipe. I'd never made green bean casserole before, but with your recipe it was easy, and tasty! It tastes sooo goood!! Thanks for inspiring me to cook something different! –Cher

Susan, I've been lurking and trying your recipes and singing your praises for a few months now, since my DD found your site while looking for a dinner recipe. I made this for Christmas dinner last night and everyone who tried it liked it. The kids went "ooh, yuch, green vegetables" and my mother went "ooh, yuch, mushrooms", but I expected that. I found it a bit bland, maybe I should have added the salt and pepper in the sauce!

I've been eating vegan for 11 months now, after reading Dr. Neal Barnard's book about reversing diabetes. It's working for me.

I made this recipe for a non-veg potluck – people loved it! The addition of shiitake mushrooms was brilliant. I also threw in some portobello mushroom pieces. I used sourdough bread instead of whole wheat, and Knorr vegetable broth, which is not really fat-free. It came out so delicious that I had to make an extra batch just for myself the next morning.

The best part is that now I have an excellent recipe for vegan cream of mushroom soup.

Had this home style green bean casserole along with your Mushroom, Lentil, and Wild Rice Timbales and some vegan mashed potatoes and let me tell you…delicious! The casserole turned out beautifully and reminded me so much of my pre-vegan days where I made green bean casserole from cream of mushroom soup for every holiday…and have missed it so much!! My husband who is non-vegan and who, for the life of me I will never understand why, dislikes the texture of mushrooms…BUT I made these two mushroom saturated dishes together anyways figuring I could blend them well enough and all would be well, and it worked! Your recipes are incredible and I’m so excited to find a site (finally!!) where I can get incredibly delicious and HEALTHY recipes. Can’t wait to have leftovers for lunch and find a new recipe to try tomorrow for dinner.

Pretty awesome that I found this right before the holidays! I am so excited to be making an entirely vegan Thanksgiving dinner this year– and I won’t be alone! Pretty amazing what kinds of stuff they are coming out with now.. Yippee.
-Sonny

This is my first vegan Thanksgiving. I love green bean casserole and can’t wait to try this one. Would it work with canned or frozen french cut green beans, as that is what the tradition is at my house.

I was wondering if this would work if I blended the mushrooms into the sauce. My kids hate the texture of mushrooms and I’m not too fond of them either. My mom made them a stroganoff dish and blended it to hide the mushrooms and they loved it, so I’m thinking this might work. What do you think?

This looks great! For anyone that is gluten free this season as well, just replace the flour in the mushroom sauce with 1 TBS GF cornstarch, and for the topping sprinkle on toasted thin sliced almonds or toasted gluten free bread crumbles. I’ve even seen some recipes around for gluten free onion rings you make in the dehydrator- They would be WONDERFUL as well!! Your recipe makes it very easy to alter to GF. Thank you so much!

I think you could fit it into a 9×13 pan if you double it. If you don’t have that size, look for one that holds at least 3 quarts. You can check the size by putting the uncooked green beans into it and seeing if there is enough room to allow for the mushrooms, sauce, and topping.

That’s what I was thinking, thanks for the response!! I’m looking forward to your Christmas menu recipes… I’m doing a vegan xmas dinner at my house for my hardcore meat eating in-laws from Indiana and I can’t wait to see the looks on their faces when I tell them they just had a completely VEGAN meal!!!

I made this last night and just blogged about it for VeganMoFo! This is a great recipe and I believe that it is indeed the BEST vegan green bean casserole even though I have never tried another version. Thanks for the recipe, Susan!

I was getting ready to go to the store today to buy things for my portion of the thanksgiving meal and needed a recipe for green bean casserole, and immediately came on here to see if you had something I could make….and this is absolutely delicious. It will sit happily next to the double layer pumpkin cheesecake- which I have been making for the past three years!

I just tried this recipe for Thanksgiving. My husband is vegan and I’m vegetarian, so I wanted to prepare food that we can both enjoy. This recipe was absolutely delicious. The sherry was a wonderful addition … I also think the same amount of white wine might work well too. Thanks so much for this recipe!

A winner once again!! Words do not express my love for this recipe. Sometimes I make it just because green beans are in season. And hilarious!! This morning, my husband (who is sick and also lactose intolerant) said to me, “I probably should stay way from the leftover casseroles since they have so much dairy.” And I’m all “Uh, they’re vegan.” LOL! I love it when he can’t even tell.

Love it! I wish I had made the casserole this year, but I’m in the midst of a lot of chaotic house renovations and was keeping it simple. My daughter said she really missed it–a first for a vegetable dish. I may wind up making it next week when the house is back to normal (I hope!)

hey Susan! I have been following your blog for some time now, but not sure I have ever commented on anything….
just wanted to let you know that I made this WONDERFUL green bean dish for my non-vegan dad (who is from the south) on Thanksgiving. He went on and on about how good it was (the sherry? the cayenne pepper? I don’t know what “made” this dish so great)…he also told me about four times that the last time he had this was years ago at so-and-so’s house.
Thanks so much – – it was fast and easy and I don’t think that he even knows that it was vegan!!!

Delicious!!! I made this for myself and my husband (vegan) and some non vegans. Raving reviews from both!! My husband has even loved eating the leftovers! We havent been vegan very long and your site really has helped a lot. Thank you so much!!!!

Sara, I definitely wouldn’t freeze it, but you could make it two or even three days ahead of time, and it will keep unbaked just fine in the refrigerator. I keep the topping separate and then add it just before baking.

While I am a frequent visitor of vegan blogs, I always try recipes yet forget to give a review on the blog that I got the recipe from. So needless to say, this is my first review of a recipe that I have tried and fallen in love with. My boyfriend and I are both vegan and when we found out that we would be visiting my non-vegan family for Thanksgiving, we knew that we had to plan ahead so that we would have something to eat. I had to do better than last year’s Tofurkey because it seemed to make me stand out even more with its unappetizing appearance. I made vegan cornbread, bought the Quorn turkey roast (Yes, I know it’s not vegan but it was my only exception so that maybe other people might be inclined to try it too! Don’t tell the vegan police!), made your green bean casserole and your pumpkin cheesecake. Oh my gawd. My dad, who is such a sport when it comes to vegan foods, willing to try anything with an open mind, even agreed that this was the best green bean casserole he had ever had in his life. And it truly was. Tasted EXACTLY like the Campbells soup recipe one but way more flavorful with the addition of Shitake mushrooms and Sherry.

I was so pleased with the results. I feel like every family should use this recipe instead of the campbells soup recipe. The only thing i didn’t like was that some of my family friends were hesitant to try it even though it was the exact same thing!!! Once they did try it they were extremely pleased.

In addition the cheesecake was incredible. I am lactose intolerant so i haven’t been able to have cheesecake in a long time (Without taking Lactaid pills before being vegan). This doesn’t mean that I haven’t forgotten what cheesecake tastes like. Your pumpkin cheesecake recipe tastes EXACTLY like the real deal! Let’s just say that we were extremely thankful for your Thanksgiving recipes!

i used this recipe for some people i cook for. she is off dairy for now so wanted to find a nice vegan recipe to use green beans. i didnt use soy creamer to replace cream but instead found a product called “Mimiccreme”. its made from cashew and almonds. in an aseptic container. anyway, she LOVED it!!!!

Hi Susan – I know we’re a long way from the time for Thanksgiving, but I wanted to make the casserole for a potluck here in Scotland, and wondered if is it possible to make ahead and freeze it? Many thanks, Norma.

Hi Susan. I made this last year for Thanksgiving and it turned out wonderful. I just can’t seem to remember whether I should toast the bread before blending it with the Earth Balance or just use freshly sliced bread. Any help would be appreciated!

Love this recipe. I’ve used it ,adding a few personal touches, for the past 3 years. Love how fresh and wholesome this tastes compared to the salty, fatty, processed “traditional” casserole. My carniverous Family embraced this delicious vegan side dish as our new tradition without even a thought of going back.

I’d like to make this recipe for Thanksgiving but I don’t keep margarine in the house as a rule and don’t want to buy it for just one dish- do you think subbing the EB for olive oil in the topping would work ok? Thanks! Love all your recipes, Susan.

I’m hosting a house full of Carnivores, Vegetarians and Vegans. I wanted side dishes that everyone could enjoy. Just made this to freeze for the big day – and it’s sitting on my counter cooling and I can’t stop eating it. Too delish! I accidentally put in too much cayenne … but it’s actually quite nice a lil spicy. I also used baby bella, shitake and oyster mushrooms, YUM! Can’t wait for the family to try this.

What a great recipe! It was the star of my vegan feast. I didn’t have creamer and almond milk worked just great. Could have been thicker so the cornstarch mentioned on another post may be helpful. Or even a tad more flour. Only challenge I had was keeping the mushrooms from sticking. Had to re-spray Pam before they were done cooking.

Just a great, fresh vegan recipe than can transcend to non-vegan meals!

I didn’t have all the ingredients , (like the sherry, cayenne, pepper,I don’t use very strong spices on my cooking) but anyway this was very nice and I was happy for not using the can of soup that is not healthy. Thanks for sharing. We like it!

I’ve made this before but tonight’s was the best-I took some advice from the Sexy Vegan & added a handful of raw cashews in the Vitamix w/the vegetable broth, also added 1TB corn starch to almond milk, the rest I followed as is, though I just topped it w/Ezekiel bread crumbs-which I keep on hand-for the topping….I know I’m weird not to like fried onions..but anyway this makes a fantastic adult version, I almost don’t want to compare it to “Campbell’s”

Last night for Christmas Eve dinner, the non-vegans in my family loved this just as much as my old non-vegan recipe! I was not expecting them to embrace any change to this most popular family dish, but they loved it. Thank you, Susan.

It turned out wonderfully despite the fact that I hesitantly used canned green beans, canned mushrooms (diced very finely to hide them as well as they used to be “hidden” from my non-mushroom-lovers back when I used Campbell’s cream of mushroom soup) and just pain old low-fat soy milk, not soy creamer or full-fat milk. I just didn’t have the other ingredients on hand, but it was still delicious. I’d declaire this a very forgiving recipe.

made this on Christmas!! For topping, sautéed onions, hash brown potatoes and sliced asaparagus – then assembled it an hour before serving, baking convection 375 for 45minutes. Crispy and DELICIOUS!!! (Used chili pepper salt and black pepper in sautéing the topping)

2011 ended really great thanks to this delicious “Vegan Green Bean Casserole”.
It is an absolute keeper!
Thank you so much for all your wonderful recipes and nice blogs.It gives me just the support and motivation I need to continue on this path in which I believe so much. I wish you and all a happy healthy 2012!

Made this today and skipped a few of the preliminary steps, due to time constraints, and it still came out well, I’ll be making this again
I topped it with ground flax seeds and onion flakes
I think next time I might bake it for a smaller amount of time so the vegetables are a little more crispy (just a personal preference)

I’m thinking of making this for Thanksgiving, but noticed it’s over-the-top sodium laden. Is that from the tablespoon of salt when cooking the beans, or is there a lot in the french fried onions as well?

If mostly in the bean water I can easily omit that. But I’m guessing the french fried onions are what make the dish and wouldn’t want to not add those.

Just read your notes and noticed your comment on the sodium in the water. I did some reading and found that much of the sodium is absorbed, but couldn’t find out how much.

So my solution will be not to add salt to the water and omit the sodium in the topping because there’s already plenty of sodium in the margarine, and I’ll look for no-sodium bread. I think Ezekiel has a no-sodium version.

Also for the sauce, one could find a no-sodium vegetable broth and my soy milk doesn’t have sodium added either. By doing this it would bring the sodium level to less than 300 mg of sodium.

This is figured at 6 servings so if 8 servings are used the amount of sodium would drop significantly.

Normally I wouldn’t be too concerned for one dish at a special time of year, but there will be other dishes with some sodium as well, so I try to limit the added sodium as much as possible.

I know this isn’t important for everyone, but I do follow E2L and try to be strict with the amount of sodium allowed because I have high blood pressure if I stray.

As always, thank you so much for your wonderful, delicious recipes. I think I’ll be making the Samosa’s this week. I don’t normally eat potato anymore but once-in-a-while I get a hankering for them and the Samosas look and sound so yummy!

Looks great! What if I’m taking this to a work potluck and don’t have an oven at work? Should I bake the topping with the casserole, or just put it in the microwave at work before serving? I feel like cooking it together in advance would work better.

do you mean the same French-fried onions that are used in the regular old green bean casserole recipe?
aren’t they crazy unhealthy and have all kinds of preservatives, etc.? there are/have to be healthier versions … it would be very helpful if you could tell me to what specifically you are referring. thank you.

OMG! I just remembered that my dehydrator would come in handy with making shoestring crispy onion rings! (Slice thin and add a touch of tamari and or basalmic, perhaps? Then dry till crisp…) Also our local whole foods has a raw dandelion cracker dehydrated by someone in-house and it does have a little olive oil, but would still make a much healthier and very yummy topping for this!!!! Cannot wait to try!

We made this again this year – it’s a holiday tradition now. But we also had non-vegan friends make it because I rave about it so much, and they love it now too! Thanks for blessing us with one of our favorite dishes!

Made these for Thanksgiving and they were delicious. I never liked the “original” dish when I was growing up and not vegan. I left them in the oven a little too long and that made the topping extra crunchy. Thanks for another great recipe.

After seeing some microwave casserole recipes online, I tried to make a low-carb microwave version of this. It came out okay, to my surprise. Need to play around with it a bit more, esp the topping, but it was not too bad

Hi I made this tonight for a belated Thanksgiving dinner in New Zealand. I followed the recipe to the “t” except for the soy creamer. They don’t have that here so I used half soy milk and half coconut cream and it was so yummy with that hint of coconut. Anyway I just wanted to say that all of the comments on here are legit because this recipe truly rocks!! Thank again.

WOW! Made this for Thanksgiving this year and it was a huge hit with everyone, including my meat-eating, salt and sugar loving parents! I subbed coconut milk for the soy creamer. The sauce itself is so deliciously creamy and mushroomy that we have stared to use the sauce over whole wheat macaroni with some green beans added in – completely leaving out the french fried onions and margarine. This recipe is a keeper!

I just had to tell you this is a knockout recipe! The first time I made it was to use up the green beans I kept getting in my CSA box. I’m not sure why I even tried it, as no one in my family(husband, son and I) have ever liked the regular version, but I’m so glad I did. Then came Thanksgiving, and the “What sides are we going to have this year?” discussion my family has EVERY year. My sister-in-laws grandmother said green bean casserole. And because she’s over ninety, we all agreed, even though she wouldn’t be spending dinner with us. I promised to deliver a dish everyone would love, so long as no one asked any questions(I’m the only vegan). At first everyone took that small obligatory scoop, but then they came back for seconds and if they were lucky enough thirds. It was the first dish that ran out. And now, tonight I was planning the menu for Christmas. It’s just going to be just my the three of this year and we’re keeping it small. I asked my son to pick a side…and he picked “That green bean stuff.” Highest praise. Thank you for this!

Just want to let you know that this is my 4-5th year making this recipe and it’s my dad’s absolute favorite. He’s 66, and on the fragile side – and requested this as his only Christmas gift. Thanks for sharing your love of food

This is the BEST green bean casserole EVER… vegan or not. I made it for the teachers at my daughter’s preschool for a special lunch, and they were all asking for the recipe. It is amazing. Thank you!!! Can’t wait to try some of your other recipes.

It really is the best. I can’t wait for Thanksgiving to roll around so I can make it again. Everyone in my family loves it except for my picky grandpa who only eats about three things and won’t eat anything if he suspects it of veganism. I pretty much live off the leftovers (if there are any) for every meal until it’s gone. SO freaking good.

Sure. I bake it without the topping and refrigerate the topping separately; then I bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

I made this for the second time tonight. It was delicious!!! As a spice lover, I added extra garlic, cayenne, chili pepper and red pepper flakes (my norm!) and used vanilla soy milk. My husband questioned why in the world I would even consider vanilla with green bean casserole, but I followed my instincts and it worked. Turned out to be a very spicy dish with a hint of sweet. Thanks for the great recipe!

… Hi Susan … i want to thank you for all the recipes that i have received from you … i’m grateful & privileged to be a vegan … because this is how i found you … God Bless you Susan … your loved ones & the whole world … God Bless …

Hi Susan. I made this recipe yesterday for Thanksgiving and I need your advice on how to make it better for Christmas. I prepared the recipe exactly as directed and my sauce was extremely thick- just like it’s supposed to be. I poured it into my casserole dish and drove it to my parents, where it sat on the counter for about 2 hours before we baked it. To my dismay, the thick sauce turned to liquid and I had more of a green bean soup than a casserole. What do you think I did wrong?

I also made your double layer pumpkin cheesecake, which turned out perfectly, and was a huge hit with my non-vegan family! Also your mushroom gravy, also delicious, thank you!

Sara, I’m so sorry about that! I can’t figure it out, unless the beans just continued to give off liquid after they were cooked. I’ve made it before to take with me, and I make it up to the baking step, keeping the topping separate, and I’ve never had that happen. But maybe next time, keep the beans separate from the sauce until you’re ready to bake. Drain the beans of any accumulated liquid before assembling the casserole. Hopefully this will work!

Hi Susan, thanks so much for this advice! I made this dish again yesterday, and this time I kept the beans separate from the sauce until we were ready to put it in the oven. It was perfect and didn’t get at all watery. This time I used plain coconut milk creamer, and a combo of almond meal and sliced almonds for the topping. Delicious!

Made this for Thanksgiving just as written. I would never have treated green beans this way (50’s ish casserole) if it weren’t for the fact that Susan vouched for the result. She told the truth. It was Excellent! Non-vegan folks raved about it. The little bit of leftover was cleverly stashed for later by me, but were discovered and eaten by my teenager the next day!

Also worth observing that this was a very forgiving recipe…it went in the oven a bit longer than stated since other things were in there too, and at a lower temp, and still turned out stellar.

It really is the best vegan casserole. I’ve made this recipe 3 times since Thanksgiving! I added about 1/2 tbsp of soy sauce and about 1/2 tsp of dried thyme to the sauce, and a sprinkle of Italian bread crumbs to the topping as a substitution for fresh bread and butter because I’m lazy. Crazy good!

Susan, thanks for a great recipe. I took it to Christmas dinner at my parents – they and my daughter-in-law are vegan, while my son and I are vegetarian. There were a couple of meat-eaters also, and everyone loved it! I used almond milk instead of soy creamer since that’s what I had on hand, and added a Tbsp of soy sauce. I also just used FF onions for the topping instead of mixing it with bread crumbs. This recipe is definitely a keeper!

I made this yesterday for Christmas dinner and it was so good! I am the only vegan in the family but everyone thought it was delicious, (and we’re talking 3 generations.) Thanks so much for this recipe. It’s a holiday classic!

Oh my goodness Susan! This is fantastic! I know it’s nowhere near Thanksgiving but I had a bag each of fresh green and yellow beans from the farmer’s market, that needed to be eaten tonight or go to waste. Since I’m lazy, I added a can of black beans and called it 3-Bean Delight! I served it all over a bed of barley for a one dish meal!
Other modifications I made:
Unfortunately I can’t have whole onions right now so I added onion powder to both the mushroom sauce and the bread crumbs. I also added crumbled almonds to the topping but I think I’ll leave them out next time.

The soy creamer that I use has cane sugar in it. Will that add a sweetness to this dish? What brand of creamer do you usually use for your recipes? Thank you, I am trying to prepare my Thanksgiving day menu.

The one I’ve used is the plain Silk creamer, which probably has sugar in it, but it’s not enough to be noticible in this. I have also used plain unsweetened almond milk and just added a thickener to it.

Hi Susan, is there any way that this can be made delicious without soy creamer, margarine and fried onions? (I follow Dr Mcdougall’s diet.) I see that I can use an alternative milk to replace the creamer and omit the margarine. If I use flax to make a sauce for this casserole or use flour/cornstarch/vegy broth with spices and so forth will this taste similarly to your recipe? I think salt may help the taste, but still omnivores would not eat this as it doesn’t have margarine, creamer, and fried onions. Would that be the case? If the dish is fat free, omnivores wouldn’t eat it, do you think? Do you have an idea for a very low fat sauce for this beautiful casserole? Thank you so much Susan.

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